CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Beets | 1 | Servings |
INGREDIENTS
10 | Beets, about 2 inches in | |
diameter rinse/trim | ||
tops | ||
1 | c | Water |
2 | T | Butter, 1/4 stick |
1 | t | Minced garlic |
1/4 | c | Chopped fresh chives or |
green onion tops | ||
1 | T | Minced fresh parsley |
2 | t | Minced fresh tarragon |
2 | T | Red wine vinegar |
servings. |
INSTRUCTIONS
Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper. Bon Appétit March 1997 Per serving: 210 Calories; 23g Fat (94% calories from fat); 1g Protein; 3g Carbohydrate; 61mg Cholesterol; 241mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
A Message from our Provider:
“A Man’s Man is a Godly Man!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 207
Total Fat: 23.5g
Cholesterol: 61.1mg
Sodium: 27.6mg
Potassium: 357.7mg
Carbohydrates: 8g
Fiber: 2.3g
Sugar: 1.8g
Protein: 2.8g